Apple and Wild Mushroom Stuffed Pork Tenderloin


Serves 6 to 8


  • 2 tablespoons (60 ml) olive oil
  • 1 medium (240 g) sweet onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 cups (360 g) apple, diced in 1/2 inch (1.3 cm) cubes
  • 1 pound (.45 kg) shitake or crimini mushrooms quartered
  • 2 tablespoons (30 ml) minced rosemary
  • 2 tablespoons (30 ml) minced fresh sage
  • 1/2 teaspoon (2.5 ml) salt, or to taste
  • 1/2 teaspoon freshly cracked black pepper, or to taste
  • 2 pounds (1 kg) pork tenderloin
  • 2 cups (240 ml) shredded Gruyere cheese


  1. Pre-heat the SousVide Supreme to 140°F/60°C.
  2. Make the stuffing:
    1. In a skillet over medium heat, sauté the onion and garlic in the olive oil until they are softened, about 5 minutes.
    2. Add the apples and mushrooms and cook them until soft, about 5 more minutes.
    3. Stir in the rosemary, sage, salt, and pepper and set aside to cool completely.
  3. Trim excess fat and remove the silver skin, if present, from the pork tenderloins; butterfly and pound them to an even thickness, as follows:
    1. Butterfly each loin by slicing it lengthwise, about three-quarters of the way through, and fanning open the joined halves like a book.
    2. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick.  Repeat with the other loin.
  4. Season the pork with additional salt and pepper on each side.
  5. Evenly spread the mushroom stuffing and cheese over the surface of each loin, and roll in jelly-roll fashion.
  6. Truss the rolls with cotton kitchen twine.
  7. Place the stuffed and tied tenderloins into separate cooking pouches and vacuum seal.
  8. Put the pouches into the universal rack of the SousVide Supreme and into the water oven, being sure both loins are fully submerged.
  9. Cook for a minimum of 2 hours.
  10. When ready to serve, remove loins from pouches and pat dry.
  11. In a skillet, over high heat, sear loins on all sides in a little high-smoke point oil until golden brown.
  12. Slice into 1 inch (2.5 cm) medallions and serve as is or topped with Port Wine Reduction.
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